William Angliss Institute

Angliss Great Chefs program inspires industry and students

Many restaurant industry icons including Frank Camorra, Anna Polyviou, Annie Smithers, Adrian Richardson, Guy Grossi and Iron Chef Ikuei Arakan will work with William Angliss Institute students and showcase their latest skills and techniques as part of the Great Chefs program 2017.

Held in the Angliss Restaurant at William Angliss Institute, the Great Chefs Program commenced in 1993 with industry leading chefs coming into the Angliss Restaurant to give students first-hand experience and exposure to the latest techniques and cooking methods being used by the best in the business.

At the same time, hospitality students get first-hand experience performing front-of-house duties for guests, gaining experience with wine-matching, mixing cocktails and customer service.

More than 100 Great Chefs have contributed to this program since 1993 - some are William Angliss Institute graduates and many now employ apprentices from the Institute.

Twenty-three years on this activity continues to be the most successful program of its type in Australia, fostering communication, connections and networks between students, teachers and the industry.

More than 16 chefs will participate throughout 2017, including the punk princess of pastry Anna Polyviou who will showcase a four-course dinnertime dessert degustation in June.

In March chef Ikuei Arakan (known as Iron Chef Kin San) from The Glasshouse in Hobart and Wassyoi in Melbourne will headline and mentor students to produce a specially designed four-course dinner menu based around his signature simple Japanese cooking-style using some new ingredients from Japan.

Graduate and Les Toques Blanches '2015 Apprentice Cook of the Year' winner Ashley Kinnersely-King, who has recently opened restaurant Bistrot Plume in Geelong, will return to the Institute to share her skills and experience with two dinners in September.

In the last 12 months the program has held Great Chefs’ events off-site at some of Melbourne’s signature restaurants including Matteo’s and MoVida and has been a resounding success.

William Angliss Institute Manager-Centre for Food Trades and Culinary Arts Mark Agius said an integral part of the Institute’s approach to education and training continues to be our close partnerships with industry.

“This training approach seeks to ensure that students have the expertise that makes them graduates of choice in a dynamic industry,” Mr Agius said.

For more information or to book visit angliss.edu.au/greatchefs or call 9606 2108.

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